Taste Experience Archivi - Scent of Salina

Smoked mackerel, pomegranate, caper and mint leaves. Martina Caruso’s Christmas Recipe

Posted on 20 December 2022 | by redazione Signum

One of the dishes on the from the “Scoperta” menu of the 2022 season. A combination of the Mediterranean. Fresh fruit, sea and the island touch of caper leaves: a game of aromas and emotions. A dish that describes Martina Caruso’s cuisine and brings to mind the playful Christmas atmosphere. The freshness the pomegranate gives to the dish has now become an irreplaceable element during the holidays, and eating it for Christmas or New Year’s Eve resembles a sincere wish for luck, health and prosperity.

The island recipe to toast the holidays: Luca and Natascia tell about Eolia

Posted on 20 December 2022 | by redazione Signum

Eolia is energy, challenge, deep love for the island of Salina. An ambitious winemaking project geared towards Malvasia delle Lipari and other Aeolian wine varieties, the result of a happy human and professional partnership born from two wine lovers in all of its facets: native Aeolian Luca Caruso and Tuscan Natascia Santandrea, both ambassadors of haute cuisine.

SIGNUM. THE NEW THREE FORKS IN SALINA

Posted on 28 October 2022 | by redazione Signum

With a clear path, studded with awards (the Gambero Rosso’s Emerging Chef of the Year award in 2017 and the Michelin Woman Chef of the Year award in 2019), Martina Caruso (class of ’89) has moved Signum into the shortlist of the best restaurants in Italy, together with her brother Luca.

Little spicy pasta in fish broth with tomato, almonds and aromatic herbs

Posted on 13 December 2021 | by redazione Signum

This recipe was born from the desire to bring on the table the traditions of Salina and even more the daily life on the island of the young chef Martina Caruso.

The Christmas cake according to Martina Caruso – Milk soup with chocolate, coffee and carob

Posted on 24 December 2020 | by redazione Signum

I chose the Milk Soup because it is easy to prepare and at the same time, it is tasty and traditional.

Two bottles to toast to Christmas and the New Year – by Luca Caruso

Posted on 24 December 2020 | by redazione Signum

I chose these two wines because of my high appreciation and also because I drunk them recently.

Martina Caruso’s recipe – Mezzi Paccheri with Squid, Tumapersa cheese and Crispy Chard

Posted on 13 November 2020 | by redazione Signum

Chef Martina Caruso proposes her recipe of Mezzi paccheri pasta with squid, Tumapersa cheese and crispy chard.

Martina Caruso’s recipe – Red mullet with its offal, Cacciucco sauce, Salicornia, oil and lemon

Posted on 5 June 2020 | by redazione Signum

A MIX OF INGREDIENTS AND CULTURES

For the Chef Martina Caruso, cuisine has always been an assault on the senses, a joy of emotions, an act of freedom, the better place to express oneself, where it is possible to blend together cultures and excellence of other territories.